Transcription

• Speaker #0

  Buen provecho. Smakle le keet.

• Speaker #1

  A fieto. Smakling more food. Enjoy your meal. Smachle le go.

• Speaker #0

  Buen apetit.

• Speaker #1

  Taro akahala. Buen apetit.

• Speaker #0

  Almox. Ta.

• Speaker #1

  Hello and welcome to Cities at the Table, the podcast that dives into the heart of urban food systems around the world. I'm Jessica Ferre, Executive Director of the Food Capitals by Dailies Network.

• Speaker #0

  I am Felipe Garcia. president of the board and CEO of BC Tucson. In each episode, we explore how cities are tackling food challenges and reinventing astronomy.

• Speaker #1

  From vibrant culinary scenes to cutting-edge food policies, we bring you stories from global food capitals and their inspiring leaders driving change.

• Speaker #0

  Whether you're a city leader or a food lover, join us at the table.

• Speaker #1

  Today, we're heading to Montreal, Canada, one of North America's most vibrant food cities. This city, it's a feast in every sense of the word. Montreal's gastronomy is a reflection of its history, its diverse communities, blending tradition, creativity, and terroir. Joining us at the table today is Marie-Dominique Boucher, Director of Destination Development and Programs at Tourisme Montréal. Together, we're going to explore how Montreal became a global food capital with its boundary-pushing dishes and innovative urban farms. So grab a seat because in Montreal, food is never just about eating. It's about one-of-a-kind experiences for all tastes, all year round. Hi, Marie-Dominique. Hi, Jessica. Thanks so much for joining us at the table today. We're so excited to hear more about Montreal's food scene, gastronomy, and all the stories you're going to share with us. So. To get started as an appetizer, let's say, can you tell us what's your connection or relationship with food? Maybe a story about a remarkable culinary experience you've had in Montreal?

• Speaker #2

  Yeah, of course. I mean, as long as I can remember, I think I've always been a foodie since I was a very little girl with my mom. She's a great cook. So that's when I kind of started to get a bit curious about food. But I would say that in Montreal, you have so many experiences. So you were asking about... a memorable culinary experience. And I have more than one, but I can remember one connected to the Montréal à la Table event. So this is a very signature Montreal event that we put together at Tourisme Montréal. And basically what it is, is there's 150 restaurants that are offering a menu. So you get to try a new restaurant. And I tried one that was just a great tasting menu with different courses that you get to really taste different food from. different cultures. So it was really a memorable experience for me.

• Speaker #1

  It sounds delicious.

• Speaker #2

  Yeah, it was.

• Speaker #1

  So Marie-Dominique, in your role in development of destinations and programs, what does that mean? What are you doing? What does a day in your life look like? And how do you relate that to food and gastronomy?

• Speaker #2

  Right, absolutely. So my role is very diverse, but I would say that at Tourisme Montréal, my role is really to help shape the city experienced by visitors. So what we want to do is we really want to focus on developing projects that highlight the richness of Montreal. So Montreal's identity, including its gastronomy, because you're asking about it, the art, innovation, sustainability. So that's really things that we look for. And in terms of gastronomy, it's a pillar for our tourism strategy. It's very, very important for us. because it's one of the strongest motivations for visitors to come and visit our city. So we are collaborating with world-renowned chefs. We're supporting culinary festivals, sustainable food initiatives. And our goal is to position Montreal as really a world-class culinary destination. That's what we're looking for.

• Speaker #1

  So you'd say you're positioning Montreal as a food capital? Absolutely. Great. So before diving further into Montreal's food scene, which you've already talked a little bit about, can you tell us a little bit more about the city you call home? What's the atmosphere there? I mean, besides the cold winters that I've experienced myself, what makes it unique?

• Speaker #2

  Yeah, I mean, there's the winter, but there's also the summer times. But it's just great because in Montreal, you have every season and every season is bringing a new rhythm in the city. I mean, it's a place where visitors really immediately, they can feel the mix of the energy, the openness, the hospitality. We're really welcoming. I mean, whether you're walking through the historic of old Montreal, or you're discovering a little pop-up terrace in my land, it's just, it's a sense of creativity, warmth, and celebration everywhere. We love events, we love festival. It's just a great place to come and visit. So I invite everybody to come to Montreal. But what makes it really unique, I would say, is the bilingual culture, because you can hear French, English, everywhere you go. It's our diversity. It's how we bring really people together through food, through music, through festivals, street life. I mean, Montreal is both, I would say, European, North American kind of combination of cosmopolitan, but intimate blend of curious travelers that want to kind of explore that.

• Speaker #1

  I totally agree. And I experienced that myself when I went to Montreal. When you talk about warmth, it's the warmth of the people. It's the warmth of walking around the city, even when it is cold. So I really feel that when we're there.

• Speaker #2

  Absolutely.

• Speaker #1

  So back to gastronomy, Montreal is one of North America's top culinary destinations. How did Montreal earn its reputation as a food capital?

• Speaker #2

  Yeah, well, Montreal earned its culinary reputation through, I believe, its diversity, where we're talking about it. It's fearless chefs, because I think chefs are really trying new experiences, and the passion for the quality. That's really, really important for us. Over the years, we've become known for the ability of also merging together cultures on the plate. you'll find dishes that are that you simply can't find anywhere else. One of our main signature dishes in Montreal would be the poutine. If I wanted to describe poutine, I would say it's a classic comfort food for Montrealers. It's French fries mixed with cheese curds and a gravy on top. So, I mean, described like that might not be that delicious, but it is. Believe me, you really have to try it. And we were talking about wintertime. I mean, it would be a must. as a comfort food to try it. But during summertime, it's also a great go-to.

• Speaker #1

  Wow, sounds amazing. And what do you think you're doing right now or as Tourisme Montréal or in the city to preserve that authenticity, that uniqueness?

• Speaker #2

  Of course. I mean, in terms of authenticity, you can find really everything in Montreal. That's what we push, the diverse, all the dishes that you can find. So we really try to put that in front in terms of what we do for the promotion, but also to support our chefs. the gastronomy industry to be there for them to support initiatives. So there's no surprise for Montreal to now be nearly 30% of Canada's 100 best restaurants because we have really great places to try. And once again, we're also named the number one food city in Canada. So you can find anything you like, any kind of culture, cultural food. It's very diverse for any travelers that are coming to Montreal.

• Speaker #1

  And so right now there's a new and inspiring wind. blowing through Montreal's gastronomy scene, Montreal was just included for the first time in the Michelin Guide and the famous 50 best list. What do these recognitions mean for the city?

• Speaker #2

  So these recognitions are great, but they're more than awards for us, I have to say, because it was the first year that we received Michelin Montreal, which was great. We have three restaurants with one star, which we're really, really proud. There's also a different restaurant in the rest of Quebec, so the province of Quebec where Montreal all. is that are also that have received SARS, but we have more than one restaurant that received also a big Michelin. So we're really happy that we have that international recognition now, which is great for visitors because a lot of travelers are looking up for Michelin restaurants when they're visiting. And there's also the North American 50 Best that was launched. And we're really, really proud because a lot of restaurants were recognized in that gala. So it's just great for Montreal. It's a great timing in terms of gastronomy for us to have international recognition just like that. So Michelin and North American 50 best. So we're hoping we're going to continue with that.

• Speaker #1

  Great. Congratulations. Thank you. So Montreal is home to several food festivals, right? How do you celebrate food through these events in Montreal? How are these events integrated into your gastronomy strategy?

• Speaker #2

  Yeah, well, I mean, events, festivals in Montreal are a big thing. We really put that as what is one of the biggest reasons why travellers come into Montreal. So we really celebrate food as a form of culture expression and a key tourism draw for us. Events, just like Montréal à la table, I was talking about earlier because it was one of my memorable culinary experiences. you But also first Fridays, we also have Montréal en Lumière, which is during the winter season. And they kind of showcase our chefs, our neighborhoods, the food culture for the locals, but also for the international visitors. So this is really important for us. And these events are kind of really deeply embedded in our tourism strategy because they kind of allow us to promote seasonal travel, activate the public space because a lot of those festivals are on the public space. And to tell kind of like a bit of the Montreal story through food, because food is so important. I mean, everybody that are visiting a city is going to try food, right? You're going to eat at some point. So in the recent years, we really expanded these events and we included teams just like plant-based cuisine, which is really important. Indigenous foodways, zero waste dining, because that's one of our strategy to kind of... be aligned with our sustainable goals. So for us, it's all sorts of initiatives that are supporting festivals and that we're putting really to put Montreal on the map.

• Speaker #1

  Wow, sounds great. And I know that in Montreal, you're also combining food festivals with other topics. So can you tell us more about, for example, Montréal en Lumière is food and light art, light festival outside in winter. What other examples do you have of food and?

• Speaker #2

  So there's food and music. And obviously there's food and light work you were talking about during winter season. It's really, really important. So people, they come and they kind of visit the city and from different angles, they can find art in the city. So they're always going to combine food with art, innovation, all sorts of experiences. So when you come to Montreal, you can really have it for every taste.

• Speaker #1

  And here at the Food Capitals, as you know, we're seeing more and more food festivals around the world coming up in our cities and beyond. With all of these food festivals happening around the world, how do you ensure that Montreal's festivals are remaining unique?

• Speaker #2

  So, I mean, we work with those festivals, but they really want to kind of renew the experience every year. They're rethinking the strategy and how they're going to promote the city. So it's really with sometimes the local products, sometimes with the chefs that they want to put in front, how to make dishes. So sometimes they also showcase with chefs. how to make signature dishes. So it's all ways to keep it unique and really experience the Montreal kind of vibrant city and vibe that we have.

• Speaker #1

  And if you had one tip or one or two main tips that you would share with some of these emerging food festivals or festivals that have been around for quite a few years and want to either renew themselves or innovate, what would you tell them?

• Speaker #2

  Oh my God, it's a big question. I would say it's really to... put the travelers and the locals up front. So to kind of really rethink what are the needs, how we can cater to them. It's always an evolution, right? Our tastes are changing. We kind of want to try new things. So to always bring newness to their festival, to their, with the experience you're going to live when you come and you visit, is really key for changing and to keep evolving.

• Speaker #1

  In the heart of Montreal, a revolution is taking place, not on the streets, but high above them. Rooftop farms are transforming the city's skyline, reshaping the approach to urban agriculture around the globe. Tell me, how many urban farms do you have? What kind of products grow on your roofs? What's the concept behind them? Can you tell us more?

• Speaker #2

  Yeah, absolutely. I mean... Montreal is really known as a world leader in terms of urban agriculture. I believe we have more than 100 urban farms in Montreal, which is a lot, which are including, I mean, rooftops, vertical gardens and community projects. So if we combine all of that together, it would be more than 100 urban farms. I mean, from you were talking about products. So from like cherry tomatoes to kale to herbs. To edible flowers, we really have urban farms that supply for local restaurants, for markets, for even hotel kitchens. So we're a bit everywhere and it's great to see that happening in Montreal. And are these private projects or are they being led by Tourisme Montréal or the city? How does it work? So none of them are led by Tourisme Montréal. However, we support some of them. Some are from the private sector, some from different organizations. So it really depends. Lately, we had an event called Fermantville where you had a dish, but everything was coming from about a three kilometer distance from the place where it was taking the event, which is really great. So we had... A salad that was coming from a urban farm about like a few meters away. We also had tomatoes coming from that farm. So it was great to kind of see that we're putting local products all together for those events.

• Speaker #1

  And that's great that also that's raising awareness, right? For the locals to eat the food that's coming right across the street.

• Speaker #2

  Absolutely. And people are really curious. They kind of now want to know where is the food coming from. So it's great to be able to tell them, well, it's just from that. rooftop right across the street. And also for us in terms of sustainability, it's just great to put that together. So we're really helping them trying to, you know, get that relationship and collaborative kind of like ecosystem where they can work together and putting like a hotel restaurant with a local farm in terms of developing a relationship for them to maybe exchange and have the local farm provide local products, herbs that they want to integrate in their menu. And it's always great to kind of sign that this specific flower is coming from the rooftop of that specific farm. Right. So very important for us.

• Speaker #1

  That all sounds so great. Could you tell us more about any other significant or innovative projects underway in Montreal? I heard about hydroponic farms. What are some secrets happening? Secrets? I mean, there is no big secrets, but I can maybe share a few big projects.

• Speaker #2

  that were taking place. So one of the biggest ones that is standing out, I would say, is the Lufa Farms. They kind of created the first world commercial rooftop greenhouse, and they kind of continue to innovate in that sense because their model is really a subscription basket and local food delivery to kind of reshape how we connect with food production and urban living. So you can just go. You subscribe, you get your basket every week. You can go and pick up your basket. And you don't know exactly what the products are going to be, but it's local products. And then after that, well, you make whatever you have. You make food at home and you have great fresh products that are from Montreal. So I can also talk about our convention center rooftop. So our convention center is the Palais des Congrès in Montréal. And we have a green rooftop. So there's a lot of products that are providing for the caterer. of the convention center and also surrounding restaurants or hotel restaurants. So it's great to kind of see that happening. And we're really proud of that because it's one of the biggest initiatives in Montreal.

• Speaker #1

  Sounds great. So rooftop farming is really bringing food production closer to consumers, minimizing water usage. How does all this, how do you use that also to boost tourism, economy, or even city life?

• Speaker #2

  You just said it. It's bringing to the table so many multiple benefits. So it makes... the city really greener and more resilient, which is important for us. And it also attracts a certain type of tourist, I have to say, because there's also eco-conscious and educational experiences around those urban farms, right? So it supports the local economies, small-scale producers, and even more than that, visitors are curious to know where their food is coming from. So in Montreal, you can also do some visits and come and do a tour of where It's coming from and to learn a bit more about that. So it's really great for us to have that experience in the city.

• Speaker #1

  And so all of this is really showcasing how Montreal is a world leader in urban agriculture, in gastronomy, tourism, etc. What are, again, I'm going to ask you for some tips or what's the one thing you would tell another city who wants to follow in your footsteps or be inspired by Montreal?

• Speaker #2

  I mean, I would say it's really to invest in innovation. Also in education, so to kind of like build this strong relationship between the city, the communities, the private actors also to kind of bring everybody to the table to kind of make the change. You also start with small projects to start. So a pilot project and then you kind of build from there slowly. And Montreal's success is really coming from all the collaboration between the ecosystem. I think that's the key.

• Speaker #1

  Well, speaking of collaboration, Montreal has been part of the Food Capitals Network since 2008, right? Yeah. So could you share with us some examples of either a project or collaboration that has inspired you from the other cities or that you've done with some of the other cities?

• Speaker #2

  Absolutely. I mean, we were just talking about how collaboration is important for us and it's really the key. So to be working with the Food Capital Network is really important for us. It's really inspiring, too, because we kind of exchange on best practices, which is great for us. And I would say that one of the inspiring collaborations that we did in the past was with the city of Barcelona. So it was around the theme of gastronomic tourism and local identity. So we really exchanged, I mean, ideas on how to integrate the culinary storytelling into city branding, because it's really important to us to put that. And how to support, I mean, small producers and chefs to kind of gain that visibility through tourism. So it was just a kind exchange with the city to kind of help us evolve and become more sustainable and competitive in terms of destinations. So that's one example. But I mean... Lately, we had great discussions also about food festivals that are all around the world, how we can exchange about best practices, what are the other cities are doing. So it's always great to kind of have that dialogue and how they see the gastronomy evolving in the next years.

• Speaker #1

  And so what comes next? What are you cooking up or what is Montreal cooking up in the next few years? What do you think? What's the future of food in Montreal?

• Speaker #2

  It's a big question. It's a really big question. But I would say that for Montreal, we're really working on developing food itineraries and developing our platforms in terms of highlighting really hidden gems and deeper integration of the gastronomy into the destination branding. That's what we want. We want to spotlight underrepresented food communities because it's really important for us. There are so many communities in Montreal, the African communities. You have the Indigenous community, you have the Italian community. So you can really find everything in Montreal with all kinds of food that you can try. We want to promote that and really have an inclusive tourism. So Montreal is really going to lead the way in terms of redefining what food destination can be. So we want to kind of promote the fact that it's very diverse and you can find pretty much everything. And to kind of immerse in the cultural life. when you come to Montreal. Sounds like you've got the whole world at your table. We do, and that's what we love. So food has the superpower to connect people across cultures, inspire travel, and transform cities into unforgettable destinations.

• Speaker #1

  You just listened to Cities at the Table, a collaborative podcast from The Food Capitals, a network connecting cities worldwide that use food and gastronomy to build urban resilience, boost local economies, and enhance city life. Want to hear more about all this from cities around the world? Subscribe and follow along on our website, thefoodcapitals.com. Thanks for joining us at the table. See you next time.